Prawn, Ginger and Chive Dumplings

August, 2021
    Prawn, Ginger and Chive Dumplings

    Makes: 24

    INGREDIENTS

    FILLING
    250 grams raw prawns, roughly chopped
    4 tinned water chestnuts, finely chopped
    2 teaspoons finely grated fresh ginger
    1 spring onion, green and white part finely chopped
    1 tablespoon finely chopped chives
    1 egg white
    2 teaspoons each Lee Kum Kee Hoisin Sauce and Seasoned Soy Sauce for Dumpling

    TO ASSEMBLE, COOK AND SERVE
    24 square or round dumpling wrappers
    Lee Kum Kee Seasoned Soy Sauce for Dumpling
    2 tablespoons toasted sesame seeds
    small bunch chives, finely chopped

    METHOD

    FILLING: Place all the ingredients in a food processor and pulse until well combined but still with a rough texture.

    TO ASSEMBLE: Lay out six wrappers on the bench and place a teaspoon of the filling in the centre of each one. Brush the edges of the wrappers with water then bring one side over, creating a triangle or half-moon shape. Press the edges tightly together to seal well and squeeze out any trapped air.

    Dab the corners with a little more water and cross them over, then press together to seal well. Continue until all the wrappers are filled.

    TO COOK: Bring a large saucepan of salted water to the boil and cook for 4 minutes, then lift out with a slotted spoon.

    TO SERVE: Place a spoonful of seasoned soy sauce in each bowl and top with a few dumplings. Top with sesame seeds and chives and serve immediately with more dipping sauce. 

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